This delicious cake has become an instant family favorite. I’ve made two in the past week, and David and Julia have requested another for the upcoming Memorial Day weekend. Like Roasted Rhubarb with Orange and Spices, it marries the tart flavor of rhubarb with oranges and cinnamon, but this time the tender fruit is a filling encased in a sweet, crumbly orange-flavored polenta cake. It’s irresistible –and a nice alternative to the traditional Memorial Day strawberry shortcake. The recipe is simple and forgiving, but make sure you use coarse polenta for this: ordinary cornmeal won’t give you the gritty, crumbly texture you want. [click to continue…]
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